Only a small pork belly, skin removed.
Brined for three days in 0.75% pink salt solution.
Remove and pat dry.
Meatheads Memphis Dust for 24 hours.
Smoker set at 105 C (220 F).
7.5 hours. Apple wood smoke.
Internal temperature finished at 82 C (180 F).
Served with roast potato, kumara (sweet potato), parsnip, pork crackle, apple sauce and gravy.
Perhaps a tiny bit overcooked, but delicious none the less.
At the start of the cook:
Done:
Brined for three days in 0.75% pink salt solution.
Remove and pat dry.
Meatheads Memphis Dust for 24 hours.
Smoker set at 105 C (220 F).
7.5 hours. Apple wood smoke.
Internal temperature finished at 82 C (180 F).
Served with roast potato, kumara (sweet potato), parsnip, pork crackle, apple sauce and gravy.
Perhaps a tiny bit overcooked, but delicious none the less.
At the start of the cook:
Done:
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